#RefreshingSummerMeal

Don’t want to get too caught up in meal prep and planning these days. Prefer to spend more time outdoors. During a recent stroll with a neighbor, he reminisced about how to loves reaching into the fridge for pickled beets and eggs in the summer, a meal his wife grew up eating while growing up…

#Summervegetarianmeal. #Eatingcolorfully

Combined 1/4 chopped basil from my garden with 3 chopped vine ripened tomatoes, 1/4 cup crumbled feta with 2 cups cooked spaghetti squash for a light, vegetarian gluten free summer meal last night!

#PuttanescaSauce. #Newfavmeal

Just added a can of water packed drained light tuna and 1/4 cup chopped green olives to 2 cups of my tomato sauce (with 1/4 cup fresh basil from my garden) and served it over baked spaghetti squash for a delicious, simple and healthy meal last night.👍😋🙏

Fuss Free Oatmeal

Just combined 3 oz steel cut oats (provided by Bob’s Red Mill) , 3/4 cup unsweetened vanilla cashew milk, 1/2 tsp cinnamon and 1/8 c raisins and let it sit in refrigerator overnight to make a serving of a refreshing and satisfying breakfast to wake up to! No cooking required, dairy and gluten free! Details…

Tonight’s Veg Dinner

Sautéed 2 cloves garlic in a tbsp of olive oil, added 2 cups of cooked cannellini beans and 2 cups chopped organic kale with 2 cups of water and cooked until tender to make 4 servings. Top with grated Parm (optional). This soup went well with crusty sourdough rye bread!

Love Repurposing

See link below for mustard vinaigrette recipe (which I used organic apple cider vinegar instead). Photo shows use of a beverage bottle as my container for this (easy to shake). Topped organic leafy greens, mandarin, red onion and salmon (Sunkist, cooked in a pouch) with this yummy dressing for a simple, no cook, gluten free…